YOUR SOLIN GENERATED RECIPE
Savory Skirt Steak with Roasted Tomatoes and Onions
Roasted skirt steak seasoned with garlic and onion, served with blistered cherry tomatoes and caramelized onions for a savory and satisfying meal.
INGREDIENTS
10 oz Skirt steak
1 cup Cherry tomatoes
0.5 medium Red onion
0.5 tbsp Olive oil
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tbsp Balsamic vinegar
1 tsp Fresh parsley
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the red onion into thick wedges and leave the cherry tomatoes whole to ensure they stay juicy while roasting.
Pat the skirt steak completely dry with paper towels and season both sides evenly with sea salt, black pepper, garlic powder, and onion powder.
In a medium bowl, toss the tomatoes and onions with olive oil and balsamic vinegar until well coated.
Place the seasoned steak in the center of the baking sheet and arrange the vegetable mixture in a single layer around the meat.
Roast for 10 to 12 minutes for medium-rare, or until the steak reaches your preferred level of doneness and the tomatoes have blistered.
Transfer the steak to a cutting board and let it rest for at least 5 minutes to lock in the juices.
Slice the steak thinly against the grain and serve alongside the roasted vegetables, garnished with fresh parsley.